Braised Lamb Shoulder
In the U.S. several traditions and memories come to mind when thinking about Easter: photos with a frightfully large Easter Bunny that looked as if he had eaten the previous children instead of hugging them. Early morning Easter egg hunts; let’s admit even though we all really wanted the golden egg , the sugar rush from those jelly beans in the various colored eggs was pretty phenomenal. A beautiful brunch table laced with white lilies and delicate dolies. But let’s not forget the best part: that succulent lamb for which you had no appreciation until you were an adult.
This simple recipe will yield the true sublime flavor profile of the lamb. It is best served with sides of seasonal root vegetables and dark leafy greens.
Braised Stuffed Lamb ShoulderServes 6 1 lamb shoulder (1.5 kg)
300 g shallots, diced
300 g garlic, diced
salt and pepper to taste
400 g cooked white beans
- Stuff the deboned lamb with the beans, roll like a roulade and secure with kitchen string. Slash the fatty portion with a sharp knife.
- Sear the lamb in a pan with the bones add shallots and garlic.
- Once the lamb is colored pour 10 cl of water, cover and let simmer slowly for 30 to 40 minutes. In France, we like to feast on the lamb “”rosé”, (pink inside).
- Let rest for 10 minutes, cut thick slices and enjoy with the garlic and shallots cooked in that juice.